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Recombinant Mouse Interleukin-18 (Il18) (N36H, M85A, K87G, E90R, V91A, L94K)

Product Specifications

Product Name Alternative

(IL-18) (Interferon gamma-inducing factor) (IFN-gamma-inducing factor) (Interleukin-1 gamma) (IL-1 gamma)

Abbreviation

Recombinant Mouse Il18 protein (N36H, M85A, K87G, E90R, V91A, L94K)

Gene Name

Il18

UniProt

P70380

Expression Region

36-192aa (N36H, M85A, K87G, E90R, V91A, L94K)

Organism

Mus musculus (Mouse)

Target Sequence

HFGRLHCTTAVIRNINDQVLFVDKRQPVFEDMTDIDQSASEPQTRLIIYAYGDSRARGKAVTLSVKDSKMSTLSCKNKIISFEEMDPPENIDDIQSDLIFFQKRVPGHNKMEFESSLYEGHFLACQKEDDAFKLILKKKDENGDKSVMFTLTNLHQS

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Immunology

Relevance

Regulatory light chain of myosin. Does not bind calcium.

Endotoxin

Not test

Purity

Greater than 90% as determined by SDS-PAGE.

Activity

Not Test

Form

Liquid or Lyophilized powder

Buffer

If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

Reconstitution

We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

Molecular Weight

24.0 kDa

References & Citations

"Mechanistic and structural basis for activation of cardiac myosin force production by omecamtiv mecarbil." Planelles-Herrero V.J., Hartman J.J., Robert-Paganin J., Malik F.I., Houdusse A. Nat Commun 8:190-190 (2017)

Storage Conditions

The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

Protein Length

Full Length of Mature Protein

Available Sizes

Curated Selection

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